The Broke Baker

Tag: holiday drinks

  • Chocolate Coquito

    Chocolate Coquito

    Skip to Recipe

    The 2019 holiday season was definitely the season of coquito. It was also the year of experimenting with different flavors of coquito. After last month’s Pumpkin Spice Coquito was such a hit, I decided to keep trying new things. I had been meaning to try to make chocolate coquito for a while, but I kept putting it off. This was finally the year that it happened.

    Using bittersweet chocolate for the chocolate coquito ensures that you add a good amount of chocolate flavor without adding too much additional sweetness. The cream of coconut and the condensed milk are already plenty sweet. It tastes almost like a spiked chocolate milk with a hint of coconut and spices!

    The recipe makes enough chocolate coquito to fill about 6 12oz bottles for gifting, or 1 64oz bottle with a little extra to stash for yourself. If you like it stronger, you can add more rum until it’s your desired potency. Just remember that it intensifies as it sits.

    Chocolate Coquito

    Ingredients

    • 1 cinnamon stick
    • 1 14oz can sweetened condensed milk
    • 1 12oz can evaporated milk
    • 1 13.5oz can coconut milk
    • 1 14oz can cream of coconut (I use Coco Lopez)
    • 6oz bittersweet chocolate, chopped
    • 2 tsp vanilla extract
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 2 cups Puerto Rican rum (I used dark rum)

    Directions

    Place the chopped chocolate in a heat-proof bowl and set aside.

    In a small saucepan, heat the evaporated milk and the cinnamon stick until the milk just starts to simmer. Remove the cinnamon stick and pour the milk over the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.

    Combine the remaining ingredients with the chocolate mixture in a blender. Blend until smooth. Taste and adjust spices as needed. Pour into a large bottle (or multiple smaller bottles) and refrigerate. Serve cold.

    Shake well before serving.

  • Pumpkin Spice Coquito

    Pumpkin Spice Coquito

    Every year, it seems like I start making coquito earlier and earlier. This year, I made my first batch right after Halloween. I defended myself, however, in that I was experimenting to see if making a pumpkin spice version would work. Long story short: yes it did. Since then, I have made a few more batches of pumpkin spice coquito. I have also had a few requests for the recipe, which I have been sitting on for several weeks. But, better late than never!

    You can store your pumpkin spice coquito in small bottles to give as gifts, or you can pour your finished coquito in a large bottle to serve at a party. It should keep for a while if refrigerated. It has a tendency to separate, but will come back together if you give it a vigorous shake before you drink it.

    Pumpkin Spice Coquito

    Ingredients

    • 1 cup water
    • 2 cinnamon sticks
    • 10 whole cloves
    • 1 15oz can pumpkin puree
    • 1 14oz can sweetened condensed milk
    • 1 12oz can evaporated milk
    • 1 13.5oz can coconut milk
    • 1 14oz can cream of coconut (I use Coco Lopez)
    • 2 tsp vanilla extract
    • 1 1/2 tsp pumpkin pie spice
    • 2 cups Puerto Rican rum (I use Bacardi Oakheart)

    Directions

    In a small saucepan, combine the water 2 cinnamon sticks, and 10 cloves.  Bring to a boil and cook until the water has reduced to about 1/3 cup.  Remove from heat and set aside to cool, then discard the whole spices

    Combine the remaining ingredients in a blender (if you have a smaller blender, you might need to do this in batches).  Add the spiced water.  Blend until combined.  Pour the pumpkin spice coquito into bottles or jars and refrigerate until ready to serve.